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Washington University of Texas Press Show More Show Less 9 of11 "The Edna Lewis Cookbook" by Edna Lewis and Evangeline Peterson University of Texas Press Show More Show Less 10 of11 "The Dooky Chase Cookbook" by Leah Chase University of Texas Press Show More Show Less 11 of11 Cover: "The Jemima Code: Two Centuries of African American Cookbooks" by Toni Tipton-Martin (University of Texas Press, $45). University of Texas Press Show More Show Less 6 of11 "Ruth Jackson's Soul Food Cookbook"īy Ruth Jackson University of Texas Press Show More Show Less 7 of11 "Colorful Louisiana Cuisine in Black and White" by Bibby Tate and Ethel Dixon University of Texas Press Show More Show Less 8 of11 "The Griots' Cookbook" by Alice McGill, Mary Carter Smith and Elmira M. University of Texas Press Show More Show Less 5 of11 "Aunt Jemima's Magical Recipes"įrom the Quaker Oats Co. University of Texas Press Show More Show Less 4 of11 The "Farmer Jones Cook Book"įrom the Fort Scott Sorghum Syrup Co. University of Texas Press Show More Show Less 3 of11 "Tested Recipes for Cakes, Pastries and Hot Breads" from Omega Flour Co. Naomi Logan Richard Show More Show Less 2 of11Ĭover: "The Jemima Code: Two Centuries of African American Cookbooks" by Toni Tipton-Martin (University of Texas Press, $45). "Black Joy-Not Corporate Acknowledgment-Is the Heart of Juneteenth" is the argument Wellesley professor Kellie Carter Jackson made last summer for the Atlantic, after lots of companies and states recognized the day as a holiday for the first time during 2020's "racial reckoning.1 of11 Toni Tipton-Martin is the author of "The Jemima Code: Two Centuries of African American Cookbooks" (University of Texas Press, $45). The Pulitzer Prize-winning historian Annette Reed-Gordon wrote a book called On Juneteenth, and talked to Fresh Air's Terry Gross about the historical legacy of the holiday, including in her own family.

Chris Williams, chef and owner of Lucille's Restaurant in Houston, Tex., and the founder of the nonprofit Lucille's 1913.

Louis and author of Recipes for Respect: African American Meals and Meaning

Rafia Zafar, professor at Washington University in St.

(Which is how I fell down the Buttermilk Biscuit rabbit hole.) Jubilee! Continues her expertise with history and a slew of recipes that will make you want to cook while you're reading them. Tipton-Martin made a big splash a few years ago with The Jemima Code, a stunning history of often-overlooked Black women chefs and cooks.